Stadnyk, Igor, Olena Kolomiiets, and Oksana Dziana. “Substantiation of Foamy Structure Formation in a Gluten-Free Biscuit”. Potravinarstvo Slovak Journal of Food Sciences 14 (October 28, 2020): 1008–1019. Accessed December 21, 2024. https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1399.